Hmm. When I think pie, I think apples. That brings up the wide range of cocktails that use applejack or Calvados. Checking the Kindred Cocktailsdatabase, I found the "Forbidden Apple". The recipe is as follows:

Shake the first three ingredients together, strain into a flute, top with the champagne and the twist.

I've not tried this but it sounds like it could be pretty good. The only issue is the somewhat tenuous connection to pie!

There is another one they list called the "Sweetie Pie". It's 2 oz. Rhum Agricole, 1 3/4 oz. apple cider, 1/4 oz. Allspice Dram, and a pinch of salt all shaken together and served up in a cocktail glass with a slice of apple as a garnish. Doesn't sound as interesting to me, but the name includes pie.

Of the others that they listed with "pie" in the name, one required watermelon juice and rhubarb infused vodka (which just doesn't sound right) and the other involved some sort of apple pie-flavored whiskey (which sounds utterly wrong).

I'll be interested to hear what others come up with on this - it's an interesting question!

Are you queasy yet? Notice I don't necessarily recommend any of these drinks.

I like Mike's idea of Calvados Apple Brandy. How about....um, take a Vieux Carre, and sub in Calvados for the cognac. That should make a pretty damned good drink.Vieux Carre3/4 oz rye whiskey3/4 oz Cognac3/4 oz sweet vermouthDash Peychaud's bittersDash Angostura aromatic bitters1/2 tsp Benedictine liqueurCherry for garnish

I probably should have mentioned at the outset that anything with vodka (hate it, won't drink it) would be out, as well as anything that would produce a creamy looking drink. The Cherry Pie sounds like a punch, though it's a good name. I like the sound of the last drink as well as Mike's, especially with the champagne base. Okay, I'll play with those.

Will have to look into what Barb's idea would be, too--I'm not familiar. I'm suddenly reminded that there's such a thing in this world as a crusted port, too.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Agreed; which is why I leaned toward the champagne cocktail. Would prefer the straight bubble myself, but cocktails have become the norm for this group since two members are pretty exceptional home mixologists.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Mike Filigenzi wrote:Hmm. When I think pie, I think apples. That brings up the wide range of cocktails that use applejack or Calvados. Checking the Kindred Cocktailsdatabase, I found the "Forbidden Apple". The recipe is as follows:

Shake the first three ingredients together, strain into a flute, top with the champagne and the twist.

I've not tried this but it sounds like it could be pretty good. The only issue is the somewhat tenuous connection to pie!

There is another one they list called the "Sweetie Pie". It's 2 oz. Rhum Agricole, 1 3/4 oz. apple cider, 1/4 oz. Allspice Dram, and a pinch of salt all shaken together and served up in a cocktail glass with a slice of apple as a garnish. Doesn't sound as interesting to me, but the name includes pie.

Of the others that they listed with "pie" in the name, one required watermelon juice and rhubarb infused vodka (which just doesn't sound right) and the other involved some sort of apple pie-flavored whiskey (which sounds utterly wrong).

I'll be interested to hear what others come up with on this - it's an interesting question!

Mike, I never got back here to thank you for the recipe for the champagne cocktail above, but am doing so now. I did use it for the dinner--it made perfect sense as the only thing I had to buy was the calvados, and in fact I instead purchased a 7 year old Virginia apple brandy hoping that would seem even more comfort-food like than something from a distant shore. I also had the perfect base bubbly, a 2004 Graham Beck bubbly whose age and style gave it a great brioche/pie crust kind of character. I used apple peel for the garnish instead of orange. Anyway, they were a hit, and Bob and I had a most agreeable evening two days before test driving the drink (and killing an entire bottle of champagne in the process).

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Mike Filigenzi wrote:Hmm. When I think pie, I think apples. That brings up the wide range of cocktails that use applejack or Calvados. Checking the Kindred Cocktailsdatabase, I found the "Forbidden Apple". The recipe is as follows:

Shake the first three ingredients together, strain into a flute, top with the champagne and the twist.

I've not tried this but it sounds like it could be pretty good. The only issue is the somewhat tenuous connection to pie!

There is another one they list called the "Sweetie Pie". It's 2 oz. Rhum Agricole, 1 3/4 oz. apple cider, 1/4 oz. Allspice Dram, and a pinch of salt all shaken together and served up in a cocktail glass with a slice of apple as a garnish. Doesn't sound as interesting to me, but the name includes pie.

Of the others that they listed with "pie" in the name, one required watermelon juice and rhubarb infused vodka (which just doesn't sound right) and the other involved some sort of apple pie-flavored whiskey (which sounds utterly wrong).

I'll be interested to hear what others come up with on this - it's an interesting question!

Mike, I never got back here to thank you for the recipe for the champagne cocktail above, but am doing so now. I did use it for the dinner--it made perfect sense as the only thing I had to buy was the calvados, and in fact I instead purchased a 7 year old Virginia apple brandy hoping that would seem even more comfort-food like than something from a distant shore. I also had the perfect base bubbly, a 2004 Graham Beck bubbly whose age and style gave it a great brioche/pie crust kind of character. I used apple peel for the garnish instead of orange. Anyway, they were a hit, and Bob and I had a most agreeable evening two days before test driving the drink (and killing an entire bottle of champagne in the process).

Glad to hear it worked out. Sounds like you definitely did your due diligence in getting the drink just right!

Mike Filigenzi wrote:Hmm. When I think pie, I think apples. That brings up the wide range of cocktails that use applejack or Calvados. Checking the Kindred Cocktailsdatabase, I found the "Forbidden Apple". The recipe is as follows:

Shake the first three ingredients together, strain into a flute, top with the champagne and the twist.

I've not tried this but it sounds like it could be pretty good. The only issue is the somewhat tenuous connection to pie!

There is another one they list called the "Sweetie Pie". It's 2 oz. Rhum Agricole, 1 3/4 oz. apple cider, 1/4 oz. Allspice Dram, and a pinch of salt all shaken together and served up in a cocktail glass with a slice of apple as a garnish. Doesn't sound as interesting to me, but the name includes pie.

Of the others that they listed with "pie" in the name, one required watermelon juice and rhubarb infused vodka (which just doesn't sound right) and the other involved some sort of apple pie-flavored whiskey (which sounds utterly wrong).

I'll be interested to hear what others come up with on this - it's an interesting question!

Mike, I never got back here to thank you for the recipe for the champagne cocktail above, but am doing so now. I did use it for the dinner--it made perfect sense as the only thing I had to buy was the calvados, and in fact I instead purchased a 7 year old Virginia apple brandy hoping that would seem even more comfort-food like than something from a distant shore. I also had the perfect base bubbly, a 2004 Graham Beck bubbly whose age and style gave it a great brioche/pie crust kind of character. I used apple peel for the garnish instead of orange. Anyway, they were a hit, and Bob and I had a most agreeable evening two days before test driving the drink (and killing an entire bottle of champagne in the process).

Glad to hear it worked out. Sounds like you definitely did your due diligence in getting the drink just right!

Yup. Burp!

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov